Do you know your Black Salt from your Celtic Salt? Me neither. I only have Maldon
sea salt in my kitchen - big flakes in a pot, some in the grinder and pounded into a fine powder by the pestle and
mortar - but as this page shows there are
plenty of different types with various uses.
As well as detailing various types, there are some interesting background snippets. For example did you know that table salt, which is refined, is mostly iodized in America and has been since the 1920's. This was to prevent a goiter (an enlargement of the thyroid gland caused by iodine deficiency). We require less than 225 micrograms of iodine a day; sea salt contains the iodine naturally. It is only mined salt that requires the addition.
[Image Andrew Barrow]
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
Reader Comments (Page 1 of 1)
5-01-2006 @ 5:22PM
johanna said...
A firm believer in fleur de sel and French sea salt in general (i think sea salt tastes so much better than our refined alpine salt where I grew up), I have recently bought salt from the Himalaya. A pink rock that comes complete with a simple grater for you to put at the table. Apparently, this is one of the most sought-after salts these days, much more so than fleur de sel, given that unlike sea salt, there's very limited supply and harvest extremely difficult... we also had iodine-fortified salt in Austria (for obvious reasons, given that we have no access to the sea) but did you know that they're now planning to add folic acid to milk here to prevent neural tube defects? whatever next!
Reply
5-01-2006 @ 7:48PM
Andrew said...
Well folic acid has been added to bread in the US for a while now and it is soon to be added to bread in the UK; so, yes I can believe it.
Reply